Oyakodon (Chicken and Egg Rice Bowl)
Oyakodon (Chicken and Egg Rice Bowl)
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thigh, sliced into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Sauce
- 1/2 cup dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon granulated sugar
Other Ingredients
- 1/2 onion, thinly sliced
- 3 eggs, lightly beaten
- 1 tablespoon oil, for cooking
- 4 cups cooked rice, for serving
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
Place the sliced chicken thigh in a medium bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 teaspoon of granulated sugar, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Mix well to thoroughly coat the chicken pieces. Set aside.
⏱️ 3 min
- 2
In a separate small bowl, combine the dashi stock, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of granulated sugar for the sauce. Stir until the sugar is dissolved.
⏱️ 1 min
- 3
Heat 1 tablespoon of oil in a large skillet or non-stick pan over medium-high heat. Add the marinated chicken pieces and pan-fry for 4-5 minutes, or until they are golden brown and cooked through.
⏱️ 5 min
- 4
Add the thinly sliced onion to the pan with the chicken. Pour in the prepared sauce mixture. Bring to a gentle simmer.
⏱️ 2 min
- 5
Reduce the heat to medium-low and simmer for 3-4 minutes, or until the onions are soft and translucent.
⏱️ 4 min
- 6
Pour approximately 3/4 of the lightly beaten eggs evenly over the simmering chicken and onion mixture in the pan.
⏱️ 1 min
- 7
Cover the pan with a lid and cook for 1-2 minutes, or until the eggs are mostly set but still slightly runny in the center.
⏱️ 2 min
- 8
Carefully pour the remaining 1/4 of the beaten eggs over the top of the partially cooked eggs.
⏱️ 1 min
- 9
Cover the pan again and cook for another 30 seconds to 1 minute, or until the eggs are cooked to your desired doneness (some prefer them slightly runny, others fully set).
⏱️ 1 min
- 10
Divide the freshly cooked rice among 4 serving bowls. Carefully slide the Oyakodon mixture from the pan over the rice in each bowl.
⏱️ 1 min
- 11
Garnish generously with chopped green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Oyakodon (Chicken and Egg Rice Bowl)
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thigh, sliced into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Sauce
- 1/2 cup dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon granulated sugar
Other Ingredients
- 1/2 onion, thinly sliced
- 3 eggs, lightly beaten
- 1 tablespoon oil, for cooking
- 4 cups cooked rice, for serving
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
Place the sliced chicken thigh in a medium bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 teaspoon of granulated sugar, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Mix well to thoroughly coat the chicken pieces. Set aside.
⏱️ 3 min - 2
In a separate small bowl, combine the dashi stock, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of granulated sugar for the sauce. Stir until the sugar is dissolved.
⏱️ 1 min - 3
Heat 1 tablespoon of oil in a large skillet or non-stick pan over medium-high heat. Add the marinated chicken pieces and pan-fry for 4-5 minutes, or until they are golden brown and cooked through.
⏱️ 5 min - 4
Add the thinly sliced onion to the pan with the chicken. Pour in the prepared sauce mixture. Bring to a gentle simmer.
⏱️ 2 min - 5
Reduce the heat to medium-low and simmer for 3-4 minutes, or until the onions are soft and translucent.
⏱️ 4 min - 6
Pour approximately 3/4 of the lightly beaten eggs evenly over the simmering chicken and onion mixture in the pan.
⏱️ 1 min - 7
Cover the pan with a lid and cook for 1-2 minutes, or until the eggs are mostly set but still slightly runny in the center.
⏱️ 2 min - 8
Carefully pour the remaining 1/4 of the beaten eggs over the top of the partially cooked eggs.
⏱️ 1 min - 9
Cover the pan again and cook for another 30 seconds to 1 minute, or until the eggs are cooked to your desired doneness (some prefer them slightly runny, others fully set).
⏱️ 1 min - 10
Divide the freshly cooked rice among 4 serving bowls. Carefully slide the Oyakodon mixture from the pan over the rice in each bowl.
⏱️ 1 min - 11
Garnish generously with chopped green onions before serving immediately.
⏱️ 1 min